1. Put the mushrooms and onion in a small, non-stick frying pan and stir in the olive oil. The mixture will look too much for the pan at first, but the mushrooms and onions will cook down after a few minutes.
2. Fry together over a low heat for a good 10 minutes, or until the onions and mushrooms are soft and golden and there’s no excess liquid in the pan. Stir in the chopped cauliflower.
3. In a separate bowl, beat together the eggs, milk, herb and soft cheese and pour into the pan, over the vegetable mixture. Continue to cook over a low heat for a further five minutes, then sprinkle with the parmesan and pop under a hot grill for 2–3 minutes to brown the top. Serve hot or cold with a fresh salad.
The cooked frittata keeps well, wrapped in foil in the fridge for two days. Serve cold with salad. Add any leftovers at Step 1, such as roast chicken or chopped roasted vegetables.